Oh, I've had mashed (and mashed with potatoes) and roasted, and pickled in falafel wraps, and would love to know more! I bought some at the farmers market recently and have cooked the greens (which I really liked!) in a few dishes, and am gonna roasted the actual roots tonight.

are we talking turnips, or rutabeggers? (what i grew up calling a turnip, i have been told, is actually a rutabaga; i love rutabeggers even if they have the dopiest name ever, but turnips, eeeeew)

You know, I can't really tell much difference between them. I grate a mixture of root veggies (carrots, turnips or rutabagas, parsnips, sometimes sunchokes) and saute with kale, red cabbage, onions, garlic - and then mix with a peanut sauce and tempeh bacon and stuff in wraps.

_________________Formerly Kaleicious. I still love kale, but no more than lots of other garden greens too! Orach is currently my favorite.

I love roasting turnips, especially baby turnips, with olive oil and salt and lots of garlic; they can get all brown and caramelized on the edges and they are so delicious. Or sauteeing them that way. Or braising them. I'm doing this with some baby turnips and homemade vegan butter tonight or tomorrow: http://www.epicurious.com/recipes/food/ ... iso-354957

are we talking turnips, or rutabeggers? (what i grew up calling a turnip, i have been told, is actually a rutabaga; i love rutabeggers even if they have the dopiest name ever, but turnips, eeeeew)

You know, I can't really tell much difference between them. I grate a mixture of root veggies (carrots, turnips or rutabagas, parsnips, sometimes sunchokes) and saute with kale, red cabbage, onions, garlic - and then mix with a peanut sauce and tempeh bacon and stuff in wraps.

What I have are definitely the turnips on that imagery, plus a couple of long, purple ones. I roasted them with new potatoes & carrots last night with coconut oil, mustard & maple syrup. Good stuff. I can't remember the last time I had "roasted root veggies" as an actual side in my own apartment.

Turnips are generally white fleshed, while rutabagas are yellow-ish. But they hybridize readily. Last year I grew some Gilfeather Turnips, that I've read are one of these hybrids. Here's a good link from one of my favorite seed companies that talks about turnips/rutabagas: http://www.wildgardenseed.com/product_i ... cts_id=284

_________________Formerly Kaleicious. I still love kale, but no more than lots of other garden greens too! Orach is currently my favorite.

I like to caramelize onions and then add sliced turnips and some water and let them stew. The sweetness of the onions combines really well with the bitter turnips. Serve with some mild tasting sausage.

but to me, the thing on the left is not sweet at all. and can you mash them? to me it's just like a big radish. maybe pickle or braise it, but not sure what else i would do. (perhaps it is a regional thing.)

I am definitely a root veggie fan ! Living in Canada's North for the last few years, root vegetables have been a necessary staple because they keep well and in the winter veggie prices are sooooo expensive here.

Love the cookbook - Roots: The Definitive Compendium. It is not a vegan cookbook but you can easily sub ingredients to make them vegan. The Kindle version of the book often goes on sale on Amazon.com for $2.71 - and there's now the Kindle app and Kindle for PC if you don't have the e-reader.

Most of my turnip intake comes in pink pickled form you mentioned but I sometimes cook with them. I'll rarely add them to vegetable tagines, as I feel that their flavor overpowers everything else.

One other way I make them is in a rasam-like broth: Saute medium diced turnips until browned with onion, add some garlic, and some spices (black pepper, cumin, turmeric, coriander). Make a tangy broth with tamarind, diced tomato, veggie broth, and a chopped jalapeño. Add curry leaves if you have them, otherwise use a bay leaf. Boil until they're cooked. Throw in some chopped cilantro. Eat as is or as a broth over some rice.

but to me, the thing on the left is not sweet at all. and can you mash them? to me it's just like a big radish. maybe pickle or braise it, but not sure what else i would do. (perhaps it is a regional thing.)

yup. the one on the left (turnip) you just boil like a potato and mash. it's not sweet, so i think that's why my mom would add carrots.

_________________I'm one of those vegans that cuts corners when it comes to things like breastfeeding and stabbing you in the face~PranjalThat story would be adorable if it didn't end with herpes. ~Mo